His And Hers Valentines Day Meal....

For Her-Crostini au Gratin with Walnuts Pears


Serves 2


Ingredients


½ baguette

2 tbsp rapeseed oil

150 g/5 oz grated Västerbottensost cheese

200 ml/7 fl oz crème fraiche

2 pears

2 tbsp light muscovado sugar

1 large pack mixed salad e.g. frissée, radicchio and lollo rosso

75 g/3 oz walnuts

Salt and pepper


Preparation

Preheat the grill to 250°C/475°F/ High.

Cut the baguette into 1 cm/½ inch slices, brush both sides with a little oil and toast under the grill for a couple of minutes until golden brown.

Mix the cheese with the crème fraiche and put a dollop on each crostini.

Cut the pears into 12 wedges. Brush with oil and arrange with the crostini on a baking tray.

Sprinkle a little sugar over both creamed cheese and pears and grill until the creamed cheese is nicely browned.

Remove and serve on a bed of lettuce leaves.

Scatter with walnuts and drizzle with rapeseed oil if desired. Season with salt and pepper.

For Him- Luxurious Shellfish Pizzas


Makes 20 small bite size or 2 large pizzas


Ingredients

25 g/1 oz fresh yeast

150 ml/5 fl oz water

1 tsp caster sugar

1 tbsp rapeseed oil

225–275g/8-10oz plain flour

½ tsp salt

1 tbsp fennel seeds or dill seeds

10 scallops

20 fresh mussels

20 scampi

2 sliced red onions

1 pack fresh spinach

150 g/5 oz grated

Västerbottensost

Black pepper

Preparation


Preheat the oven to 250°C/475°F/Gas 9.

Mix the yeast with water warmed to 37°C/98°F.

Add sugar, oil, flour, salt and fennel seeds and knead for 10 minutes until the dough is smooth and elastic. Leave to rise for 30 minutes.

Halve the scallops.

Wash the mussels and tap them sharply. Discard any that do not shut.

Divide the dough into 20 small pieces or make 2 large pizzas. Roll out each one thinly. Arrange the filling on top and sprinkle with cheese.

Bake for 10 minutes or until the mussels have opened and the pizzas are golden brown. Sprinkle lightly with pepper.